Octoberfest Sausage Soup - cooking recipe

Ingredients

1/2 lb smoked sausage
1 cup beef broth
1 cup chicken broth
1/4 cup coarsley chopped celery
1/4 cup coarsley chopped onion
1/4 cup coarsley chopped green bell pepper
2 tablespoons cornstarch, dissolved in 2 tbsp water
1 cup shredded swiss cheese
1 (8 ounce) can sauerkraut, drained
2 cups half-and-half
1/4 teaspoon white pepper
2 green onions, sliced

Preparation

Combine broths, celery, onion, green pepper and potato in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer until vegetables are crisp-tender, about 15 minutes.
Add dissolved cornstarch; cook and stir until soup thickens.
Cut sausage into quarters, lengthwise, then cut crosswise into 1/4\" pieces. Add sausage, cheese, sauerkraut, half and half and white pepper. Stir.
Continue heating until mixture is hot. DO NOT BOIL. Serve immediately.